Stressed spelled backwards is desserts

Oct 29, 2010   //   by marymeals   //   Dessert  //  1 Comment

Pomegranate Cheesecake

You’re going to eat it anyways. Especially over the upcoming holiday season. So why can’t your next sinful escape into dessert territory be indulging in one that is actually good for you? It’s far from fat and calorie free, and you definitely still need to watch your portion control, but this amazing cheesecake has so many good for you benefits its hard to believe you can still call it a dessert. You’ve all heard about the famous Pomegranate, but how many of you have ever tried one? To list all the health benefits of this beautiful red fruit would be an endless chore so let’s just touch for a moment on the most beneficial. Listen to your heart. Pomegranates contain three times the antioxidants of green tea which among many other things promotes a healthy heart and good blood circulation. Regular consumption of this super fruit has shown to stop hardening of artery walls and the build up of plaque, and keeping our arteries clean helps reduce the risk of heart attack and stroke. If that alone isn’t enough for you, studies have also shown that the power of pomegranates can have a role in preventing cancer cells, protecting the brain against Alzheimer’s, and preventing cartilage damage. Its also a great way to clear skin, a natural anti-inflammatory and has many anti-aging properties. Long thought to be the actual apple from the garden of Eden Pomegranates are an ancient and original super-food. A pomegranate a day should keep the Dr at bay! Here’s an extremely delicious way to get started eating this amazing fruit.

Pomegranate Cheese Cake

Preheat oven to 350.


1/4 cup melted butter
1 tbsp granulated sugar
10 oz pkg. of shortbread cookies

Shortbread cookies make a delicious alternative for graham crackers. Simply grind in the food processor add sugar and melted butter and pulse together until just starting to combine. Pour mixture into a spring-form pan and press into a crust. Place in fridge until needed. Mary tip: If you don’t have a food processor, just place cookies in a Ziploc bag and press them to pieces with the bottom of a frying pan until they are crushed


16 oz of neufchatel cheese room temp (found next to cream cheese-but has 30% less fat!)
1/2 cup sugar
1 tsp vanilla paste
3 eggs
2 tbsp triple sec (or orange juice)
1 tbsp grated orange zest
Cream together cheese, sugar and vanilla. Beat in eggs one at a time. Add remaining ingredients and mix until smooth. Remove crust from fridge and pour cake mixture over crust. Bake at 350 for 1 hour. Let cheesecake cool.

Pomegranate Topping:

seeds from 2 pomegranates
1 tsp orange zest
1 cup+ 3 tbsp reserved pomegranate juice
1 1/2 tbsp potato or corn starch

Place 1 cup of juice and orange zest in a small saucepan and bring to a boil. Combine reserved 3 tbsp of juice with starch in a small bowl and whisk smooth. Once the juice in the pan is boiling slowly whisk in the starch and juice mixture. The juice will thicken. Remove from heat and add in the pomegranate seeds. Stir together a place in a bowl that can go into the fridge to cool. Once the cake and topping are completely cooled you can spoon the topping onto the cheesecake and return it to the fridge until ready to serve.
Mary tip: a simple way to remove the delicious seeds from this complicated looking fruit is to place them in a large bowl of water after you open them. As you scrape out the seeds the white pith will separate and float to the top of the water and the seeds will sink. You can also cheat a little and buy your pomes already seeded. (although it’s a bit pricey)

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